Banana Meringue Pie
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2-1/2 cups milk
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1-1/2 teaspoons vanilla extract
- 3 medium firm bananas
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat.
- 2. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas.
- 3. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust.
- 4. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
1 slice: 387 calories, 15g fat (7g saturated fat), 103mg cholesterol, 264mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 6g protein.
Apr 18, 2016
This is good,I stuck to the recipe, there was a little more banana used because they were big,everyone liked it will be making again..
Jul 22, 2013
made this recipe and made some changes after reading the other review on it. I followed the directions up until slicing banana's, instead I put 3 overripe bananas in my blender along with the hot mixture and blended until smooth, I added 2 tbsp. more of cornstarch, along with a few dashes of nutmeg and cinnamon for added flavor, and then returned to the pan to boil/thicken a bit more. I did this in a square cake pan with a Nilla Wafer pie crust (made same as a standard graham cracker except with Nilla wafers instead) it was DELICIOUS!!! I gave it 4 stars because the results were SO yummy even if a slight bit modified.
Jun 19, 2011
I found he whole thing about pour the sauce filling over the bananas slices not to be that great. There are a lot of steps and this recipe is not that great tasting. If you want to try it, I would suggest blending all the ingredients together smooth. Also, don't keep at room temp at all, it will be to runny, must be refrigerated.